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Cottage Loaf

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  Bread flour 1 1⁄2 Pound, sifted (750 Gram)
  Yeast 1⁄4 Ounce (7 Gram)
  Salt 2 Teaspoon
  Castor sugar 1 Teaspoon
  Chilled butter 1⁄2 Ounce (15 Gram)
  Warm water 3⁄4 Pint (450 Milliliter)

1. Combine the flour, yeast, salt and sugar in the bowl of a food mixer. Rub in the butter. Add the water and with the mixer set to low work the ingredients until they just come together. Increase speed to high and knead dough for 8-10 minutes until smooth and elastic.
2. Shape dough into a ball and put in an oiled bowl, cover with a tea towel and leave to rise in a warm place for 1 hour until doubled.
3. On a lightly floured surface, knock back the dough, shape into an oval and press, seam side down in an oiled 1 kg (2 lb) loaf tin. Cover with oiled clingfilm and leave to rise for 30 minutes more until dough reaches the top of the tin.
4. Bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 15 minutes. Reduce oven to 200°C (400°F), Gas Mark 6, and bake for 15 minutes more until risen and hollow sounding when tapped underneath. Cool on a rack.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
30 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2586 Calories from Fat 197

% Daily Value*

Total Fat 23 g35.3%

Saturated Fat 9 g44.8%

Trans Fat 0 g

Cholesterol 30.5 mg10.2%

Sodium 3911.1 mg163%

Total Carbohydrates 500 g166.6%

Dietary Fiber 16.9 g67.6%

Sugars 7.1 g

Protein 82 g164.4%

Vitamin A 7.4% Vitamin C 0.01%

Calcium 12% Iron 35.5%

*Based on a 2000 Calorie diet

Cottage Loaf Recipe